No-Bake Trail Mix Cookies
Chewy no-bake cookies packed with oats, nuts, and dried fruit, set with a honey-peanut butter base.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Tree nuts, Peanuts
These no-bake cookies combine toasted oats, trail mix staples, and a creamy peanut butter-honey binder that sets up firm at room temperature. No oven required, making them a quick option for lunchboxes or afternoon snacking. The mix of nuts, seeds, and dried fruit gives each bite a varied texture, from chewy to crunchy.
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/2 cup creamy peanut butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup roasted salted peanuts, chopped
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/3 cup mini chocolate chips
- 2 tablespoons sunflower seeds
Method
-
Line two baking sheets with parchment paper.
-
Spread the rolled oats on a dry skillet over medium heat and toast, stirring frequently, until lightly golden and fragrant, about 5 minutes.
-
Transfer the toasted oats to a large heatproof bowl and set aside.
-
In a medium saucepan over medium heat, combine the butter, honey, peanut butter, and brown sugar. Stir until melted and smooth, about 3 minutes.
-
Remove from heat and stir in the vanilla extract and salt.
-
Pour the warm honey-peanut butter mixture over the toasted oats and stir until fully coated.
-
Fold in the chopped peanuts, sliced almonds, dried cranberries, raisins, chocolate chips, and sunflower seeds until evenly distributed.
-
Scoop the mixture into 20 portions using a 2-tablespoon cookie scoop and press firmly into mounds on the prepared baking sheets.
-
Flatten each mound slightly with the back of a spoon or your fingers to form a cookie shape.
-
Refrigerate the cookies until firm and set.
-
Store the cookies in an airtight container in the refrigerator for up to one week.
Rate this recipe
No-Bake Trail Mix Cookies
These no-bake cookies combine toasted oats, trail mix staples, and a creamy peanut butter-honey binder that sets up firm at room temperature. No oven required, making them a quick option for lunchboxes or afternoon snacking. The mix of nuts, seeds, and dried fruit gives each bite a varied texture, from chewy to crunchy.
45 min 20 cookies 185 cal
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/2 cup creamy peanut butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup roasted salted peanuts, chopped
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/3 cup mini chocolate chips
- 2 tablespoons sunflower seeds
Method
- 1
Line two baking sheets with parchment paper.
- 2
Spread the rolled oats on a dry skillet over medium heat and toast, stirring frequently, until lightly golden and fragrant, about 5 minutes.
- 3
Transfer the toasted oats to a large heatproof bowl and set aside.
- 4
In a medium saucepan over medium heat, combine the butter, honey, peanut butter, and brown sugar. Stir until melted and smooth, about 3 minutes.
- 5
Remove from heat and stir in the vanilla extract and salt.
- 6
Pour the warm honey-peanut butter mixture over the toasted oats and stir until fully coated.
- 7
Fold in the chopped peanuts, sliced almonds, dried cranberries, raisins, chocolate chips, and sunflower seeds until evenly distributed.
- 8
Scoop the mixture into 20 portions using a 2-tablespoon cookie scoop and press firmly into mounds on the prepared baking sheets.
- 9
Flatten each mound slightly with the back of a spoon or your fingers to form a cookie shape.
- 10
Refrigerate the cookies until firm and set.
- 11
Store the cookies in an airtight container in the refrigerator for up to one week.